One Pot Martinique Coconut Chicken Curry Levi Roots In Sainsbur Recipes

ONE POT MARTINIQUE COCONUT CHICKEN CURRY (LEVI ROOTS IN SAINSBUR

One Pot Martinique Coconut Chicken Curry (Levi Roots in Sainsbur image

Make and share this One Pot Martinique Coconut Chicken Curry (Levi Roots in Sainsbur recipe from Food.com.

Provided by cakeinmyface

Categories Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons sunflower oil
12 chicken pieces (thighs and drumsticks)
2 onions (roughly chopped)
500 g butternut squash (peeled, deseeded, and cut into 5cm cubes)
2 aubergines (cut into 4cm cubes)
2 -3 large potatoes (waxy variety peeled and cut into 4cm cubes)
400 ml coconut milk
1 tablespoon tamarind paste
3 bay leaves
1 large papaya (ripe, peeled and sliced)
1 large mango (ripe, peeled and chopped into 5cm cubes)
1/2 lime (juiced)
1 1/2 tablespoons rum
1/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon mustard seeds
1/2-1 hot red chili

Steps:

Pound all spices into a paste using a pestle and mortar adding 1 teaspoon of sea salt.
Heat half the oil in flameproof casserole dish or saucepan and season the chicken brown all over in the oil. Remove and set aside. Cook the onions, squash, aubergine and potato in remaining oil. When all veg begins to soften stir and brown add spice mix and cook, stirring for 4 mins to release fragrance of the spices.
Return chicken to the casserole and add remaining ingredients except the papaya, mango, lime and rum. Bring to boil, reduce heat cover and simmer until chicken is tender and cooked about 40 mins.
Add papaya, mango, rum and lime 5 mins before serving. Stir cover and cook until fruit is heated through season to taste with salt and pepper.

Nutrition Facts : Calories 508.8, Fat 24.8, SaturatedFat 14.3, Sodium 35.8, Carbohydrate 71.1, Fiber 13.9, Sugar 28.1, Protein 8

MARTINIQUE COCONUT CHICKEN CURRY

Martinique Coconut Chicken Curry image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 22

Ingredients

3 cloves garlic, coarsely chopped
1/2 to 1 hot red chile, preferably Scotch Bonnet, seeded (wear gloves)
1 teaspoon sea salt flakes
1 teaspoon ground coriander
1 teaspoon yellow mustard seeds
1/4 teaspoon ground turmeric
4 tablespoons sunflower or groundnut oil (peanut)
12 chicken pieces, preferably a mixture of thighs and drumsticks
Kosher salt and freshly ground black pepper
18 ounces butternut squash, peeled and diced into 2-inch cubes
2 onions, coarsely chopped
2 eggplants, diced into 1 1/2-inch cubes
2 to 3 large waxy potatoes, peeled and cut into 1 1/2-inch chunks
3 small bay leaves
1 3/4 cups coconut milk
1 1/4 cups chicken stock
1 tablespoon tamarind paste*
1 large ripe mango, peeled and chopped into 2-inch chunks
1 large ripe papaya, peeled and sliced
Juice of 1/2 lime
1 1/2 tablespoons rum, optional
Serving suggestion: Boiled rice.

Steps:

Using a mortar and pestle, combine the garlic, chile, salt, coriander, mustard seeds, and turmeric, and grind into a paste.
Heat 2 tablespoons of the oil in a large ovenproof casserole or heavy-bottomed saucepan. Season the chicken with salt, and black pepper, and brown the pieces on all sides. Remove the chicken from the pan, and set aside. Add the remaining oil, and cook the squash, onions, eggplants, and potatoes.
Once the vegetables begin to soften and brown, sprinkle in the spice mix, and cook, stirring continuously, for 4 minutes to release the fragrance of the spices. Return the chicken to the casserole dish, and add the bay leaves, coconut milk, chicken stock, and tamarind paste.
Bring the ingredients to a boil, then reduce the heat to a simmer, and cover. Cook until the chicken is tender and cooked through, about 40 minutes. About 5 minutes before serving, stir in the mango, papaya, lime juice, and rum, if using. Stir the mixture to incorporate, then cover, and cook until the fruit is hot. Adjust the salt, and pepper, if necessary, and serve with some boiled rice.

ONE-POT CHICKEN & CURRY RICE

One-pot chicken & curry rice image

Rustle up this easy family one pot dinner, with chicken, cauliflower, beans and peas in mild curry flavours. Serve with yogurt and mango chutney on the side

Provided by Shivi Ramoutar

Categories Dinner

Time 1h

Number Of Ingredients 17

Ingredients

2 tbsp vegetable oil or ghee
2 large onions, finely sliced
4 large garlic cloves, crushed
thumb-sized piece of ginger, peeled and finely chopped
4 heaped tbsp mild curry paste
1 tsp turmeric
4 cardamom pods, bashed
1 cinnamon stick
4 small skinless chicken breasts or 8 skinless and boneless chicken thighs (about 600g), cut into bite-sized chunks
250g basmati rice, rinsed
600ml chicken stock
200ml coconut milk
75g frozen peas
150g green beans, rimmed and halved
½ cauliflower (about 225g) broken into small florets
50g raisins or sultanas
coriander leaves, flaked almonds, plain yogurt and mango chutney, to serve

Steps:

Heat the oil in a a large casserole dish (that has a lid) over a medium heat, then fry the onion, garlic and ginger until brown and fragrant, about 10 mins. Stir in the curry paste, turmeric, cardamom and cinnamon, and stir for a few minutes. Add the chicken and cook for another couple of minutes, stirring to colour on all sides.
Add the rice, stir well, then stir in the stock, coconut milk, a generous pinch of seasoning, the veg and raisins. Bring to the boil, then reduce to a simmer, pop the lid on and cook for about 25-30 mins until the water has been absorbed, the chicken and rice are cooked through, and the veg is tender. Season to taste. Remove the cardamom and cinnamon stick, then scatter over the almonds and coriander. Serve with yogurt and mango chutney on the side.

Nutrition Facts : Calories 485 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

ONE-POT JAPANESE CURRY CHICKEN AND RICE

One-Pot Japanese Curry Chicken and Rice image

Usually milder and sweeter than Indian curries, classic Japanese curry is a thick beef-and-vegetable stew served over rice. This recipe is not a traditional one, but rather an easy weeknight version, a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, this dish relies on a few spices to mimic traditional Japanese curry flavors. Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry, but sweet potatoes, cauliflower and peas would be great substitutions or additions. Serve the meal with any type of pickle you have on hand for a vinegary hit to contrast the rich curry.

Provided by Kay Chun

Categories dinner, grains and rice, one pot, poultry, vegetables

Time 1h

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 pounds bone-in, skin-on chicken thighs (about 6 large thighs)
2 tablespoons canola oil
Kosher salt and black pepper
3 tablespoons unsalted butter
1/2 cup finely chopped white or yellow onion
3 tablespoons Madras curry powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3/4 teaspoon ground nutmeg
1 1/2 cups short-grain white rice, rinsed until water runs clear
1 large baking potato (about 1 pound), such as russets, white or Idaho, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
3 medium carrots, sliced 1/2-inch-thick (1 1/2 cups)
3 1/2 cups low-sodium chicken broth
2 tablespoons Worcestershire sauce
Chopped scallions, pickles, kimchi and/or hot sauce, for serving

Steps:

Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
In a large Dutch oven or heavy pot, heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken (and any accumulated juices) on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
Divide chicken and rice among bowls, and garnish with scallions. Serve with any combination of pickles, kimchi and hot sauce.

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